Orange Chicken

🥘 Ingredients

• MSG
• chicken thighs
  24 oz
• chinkiang vinegar
  1 splash
• corn starch
  17 tbsp
• egg (beaten)
  1
• flour
  1/2 c
• frying oil
• garlic (grated)
  4 cloves
• ginger (grated)
  2 inch knob
• orange juice
  1 orange
• orange zest
  1 orange
• red fresno chilies (finely minced)
  1-2
• rice
• salt
• shaoxing wine
  1 splash
• soy sauce
  1/3 cup + 1%tbsp
• sugar
  3/4 c
• water
  5 tbsp
• white vinegar
  3/4 c

🍳 Cookware

• saucepan
• bowl

1. 1

   In a saucepan , combine sugar , white vinegar , soy sauce , water , orange zest , and orange juice .

   sugar: 3/4 c, white vinegar: 3/4 c, soy sauce: 1/3 cup + 1%tbsp, water: 4 tbsp, orange zest: 1 orange, orange juice: 1 orange
2. 2

   Bring to a boil over high-heat.
3. 3

   Reduce to medium to simmer.
4. 4

   Add shaoxing wine and chinkiang vinegar .

   shaoxing wine: 1 splash, chinkiang vinegar: 1 splash
5. 5

   Simmer ⏱️ 8-10 minutes or until it reduces by about 25%.
6. 6

   Make corn starch slurry with water and whisk into sauce.

   corn starch: 1 tbsp, water: 1 tbsp
7. 7

   Simmer until thickened.
8. 8

   Add garlic (grated) , ginger (grated) , and red fresno chilies (finely minced) .

   garlic (grated): 4 cloves, ginger (grated): 2 inch knob, red fresno chilies (finely minced): 1-2
9. 9

   Set sauce aside.
10. 10

    Cut chicken thighs into ⏱️ timer inch pieces.

    chicken thighs: 24 oz
11. 11

    Season chicken to taste with salt and MSG .

    salt, MSG
12. 12

    Setup dredging stations with corn starch , flour , and egg (beaten) .

    corn starch: 1 c, flour: 1/2 c, egg (beaten): 1
13. 13

    Toss chicken in flour mixture, then egg, then flour mixture again.
14. 14

    Set aside until all chicken is dredged.
15. 15

    Heat frying oil to 375 degrees.

    frying oil
16. 16

    Fry chicken in batches for ⏱️ 3-5 minutes .
17. 17

    Put chicken in bowl and toss with sauce.
18. 18

    Serve with rice .

    rice